This post was created in partnership with Campari. All opinions are my own.
During our travels last summer to Italy, MJD and I fell pretty deep in love with Campari and cocktails using the Italian spirit. Our evenings overlooking Lake Como or taking in the sights in Saint Mark’s Square in Venice were infinitely better thanks to the addition of Campari. Campari’s combination of bitters, fruit and aromatic notes makes it an amazing addition to many cocktails and the vibrant red color is unmistakable. At its’ core, the Campari brand believes that every cocktail tells a story. I certainly believe that to be true especially when the cocktails are intertwined with memories of travel, like the ones we have from our trip to Lake Como and Venice.
As part of the Campari Red Diaries (an homage to their vibrant color), Campari has been releasing short films with major film stars to showcase the story of a Campari cocktail. This year’s film called The Legend of Red Hand stars Zoe Saldana as a photographer trying to uncover the identity of the famous, but anonymous bartender, Red Hand who is known for making the best Campari cocktail in the world. On Friday night, I surprised M by greeting him with a Campari cocktail of his own when he got home… even though I was quite jealous I couldn’t have one too, we had fun reminiscing about our trip memories and watching The Legend of Red Hand.
While I’m partial to a Campari and soda (when not pregnant obviously), the hubby is a big Negroni fan and couldn’t wait to try the Jitney Negroni recipe that was created especially for the short film’s release by Leo Robitschek and served at the NoMad in LA. I’m excited to share the special recipe with you today, along with The Legend of Red Hand film for your own little Italian inspired night in.
Cheers to Campari and cocktails that tell a story!
Created by Leo Robitschek for Campari Red Diaries and available at NoMad Hotel Los Angeles
- ¾ oz. Campari
- ¾ oz. Sombra Mezcal
- ½ oz. Cinzano Extra Dry Vermouth infused with Coffee
- ½ oz. Cinzano Bianco Vermouth
- 2 dashes of Absinthe
To make the Coffee-infused Vermouth, macerate 5 oz. of coarsely ground coffee in 750 ml of Vermouth for 10 minutes. Strain and refrigerate.
Combine all the ingredients in a mixing glass, add ice, stir and strain into a rocks glass with a large ice cube. Garnish with a grapefruit twist.